Perfect Roast Turkey with Moist Breast Meat, Stuffing and Flavorful Gravy

As most of you know, I am cynical about getting the stuffing to 165* without drying out the breast meat. This recipe carefully incorporates Ina Garner, Alton Brown and Gordon Ramsey. Plus what I have learned about roasting chicken. This method is your best shot at a juicy, flavorful turkey with pan drippings that make a rich, savory gravy.

Turkey Ingredients

  • 1 whole turkey (12-14 lbs)

  • 2-3 cups unsalted chicken stock, divided (more if needed)

  • 2-3 Tbsp butter (or oil for basting)

  • Salt and pepper, to taste

  • 1 large onion, roughly chopped

  • 2 ribs celery, chopped

  • 1 large carrot, peeled and chopped

  • 1 sprig thyme or sage

  • Optional: 1/4 cup white wine (for deglazing)

  • Foil to line the rack making a tray

Instructions

  1. Prepare the Turkey:
    Rinse and pat the turkey dry. Season generously with salt and pepper inside and out. Let it sit at room temperature for about 1 hour before roasting.

  2. Add the stuffing

  3. Line the Rack: Line your roasting rack with foil, creating a tray to catch the juices. This will prevent the bird from sticking to the rack and make for easy cleanup.
    Note: Removing the foil when flipping the turkey allows the juices to drip into the pan for better gravy, while maintaining ease of handling at the start.

  4. Add Chicken Stock and Vegetables: Pour 1-2 cups of chicken stock into the bottom of the roasting pan to prevent the drippings from burning. Add onions, celery, carrots, and herbs to the pan for additional flavor. (because every chef says so)
    Note: Vegetables in the roasting pan will caramelize, adding richness and depth to your gravy without overwhelming the turkey’s natural flavors.

  5. Roast Breast-Side Down: Roast at 325°F for the first 2/3 of the cooking time (about 2-2.5 hours for a 12-14 lb bird), keeping the turkey breast-side down. This helps the breast meat stay moist by allowing the juices to flow toward the breasts.

  6. Flip the Turkey & Adjust the Foil: Carefully flip the turkey breast-side up for the final 1/3 of the cooking time (about 1-1.5 hours). Remove the foil from the rack so the juices can now drip into the pan, which will help build flavor for the gravy.
    Tip: If the turkey skin starts browning too quickly, loosely tent it with aluminum foil to prevent over-browning while the bird finishes cooking.

  7. Baste the Turkey: After flipping, baste the turkey every 20-30 minutes with the juices from the pan. This ensures the breast meat stays moist while the skin crisps up beautifully.

  8. Monitor the Temperature: Use a meat thermometer to ensure the breast meat reaches 160-165°F, and the stuffing (if inside the bird) reaches 165°F. If using stuffing, confirm its internal temperature too. Add more stock to the pan if the drippings dry out.

  9. Rest the Turkey: After reaching the desired temperature, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute and keeps the meat moist.

Gravy Instructions

  1. Make the Gravy: Once the turkey is resting, place the roasting pan over a burner. Add a splash of white wine (optional) or additional chicken stock to the pan. Scrape up the browned bits (fond) from the bottom to release flavor.

  2. Strain the Vegetables: Pour the drippings through a fine mesh strainer to remove the vegetables and herbs, which will leave you with a rich, flavorful base for the gravy.

  3. Thicken the Gravy: In a saucepan, whisk 2 Tbsp of butter with 2 Tbsp of flour to make a roux. Slowly whisk in the strained drippings and additional stock (if needed) until the gravy reaches your desired consistency. Simmer for 10-15 minutes.

  4. Serve: Adjust seasoning with salt and pepper, and serve hot with the turkey.

Notes:

  • Basting: Regular basting after flipping keeps the breast moist and the skin crispy.

  • Tenting: Use foil to tent the bird if the skin is browning too fast.

  • Stock and Veggies: Adding stock and veggies to the pan prevents burning and builds up flavorful drippings for gravy.

Foil Tray: The foil-lined tray simplifies cleanup and prevents sticking during the early stages of roasting. Remove the foil when flipping to allow juices to drip for basting and gravy-making.